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Showing posts with label kurma. Show all posts
Showing posts with label kurma. Show all posts

Tuesday, March 23, 2010

Mutta Kurma / Egg Kurma





Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:
  • Eggs - 4 nos
  • Sliced Onion - 1 nos
  • Sliced Tomato - 1 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green chilly(Slit) - 6 nos
  • Cashewnut - 6 nos
  • Coconut milk- 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - ½ tsp; 
  • Pepper - ½ tsp
  • Coconut oil - 1 tbsp
  • Salt -to taste
  • Mustard seed - 1 tsp
  • Curry leaves - a few

PREPARATION METHOD:
  • Boil eggs, break the shell, slit it and keep aside.
  • Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
  • Add cashewnut and fry for a minute.
  • Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add tomato into it and cook till it becomes soft.
  • Remove from fire and let it cool.
  • Grind the mixture into a fine paste.
  • Heat a pan and add remaining oil.
  • Add mustard seed and let it splutter.
  • Add masala paste, turmeric powder and salt into it
  • In a medium heat cook the masala for 3-4 minutes.
  • Add eggs and coconut milk and allow to boil for a minute.
  • Add curry leaves and remove from the fire and serve.
Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam


Kozhi Kurma / Chicken Kurma



Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Chicken(Small Pieces) - 2lb
  • Sliced Tomato - 1nos
  • Sliced Onion - 2 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green Chilly(Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Cashewnut - 10 nos
  • Curd - 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - 1 tsp
  • Pepper - ½ tsp
  • Coconut Oil- 2 tbsp
  • Mustard Seed -1 tsp
  • Red chilly- 3 nos
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD
  • Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
  • Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
  • Heat oil in a Pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add tomato and saute it.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add coconut paste and cashewnut paste and boil for 2 minutes.
  • Add curd and mix well.
  • Add chicken, turmeric powder and salt and allow to cook.
  • Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
  • Heat ½ tsp oil in a pan.
  • Add Mustard seeds and red chilly and let it splutter.
  • Add curry leaves into the oil and turn off the stove.
  • Pour this seasoning to kurma and mix well.
Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Monday, March 22, 2010

Vegetable Kurma



This is a mixed vegetable curry with thick gravy prepared in coconut milk.

INGREDIENTS:
  • Diced Potato- ½ cup
  • Cauliflower(cut into florets)- ¼ cup
  • Green peas(frozen) - ¼ cup
  • Chopped Beans - ¼ cup
  • Diced Carrot -¼ cup
  • Chopped onion -½ cup
  • Green chilly - 2 nos
  • Ginger(chopped) - 1 tbsp
  • Garlic(chopped) - 1 tbsp
  • Corriander Powder-1½ tsp
  • Cashewnut - 6 nos
  • Chilly powder - ½ tsp
  • Turmeric powder -¼ tsp
  • Fennel seed - ½ tsp
  • Pepper -¼ tsp
  • Cinnamon -2 inch stick
  • Bayleaf -1
  • Cloves- 2 nos
  • Cardamom - 1 nos
  • Grated coconut - 1 cup
  • Salt to taste
  • Oil -1 tbsp
  • Curry leaves-few
  • Corriander leaves - ¼ cup

PREPARATION METHOD:
  • Add cauliflower, carrot, peas, beans, potato, salt, water and turmeric powder into a pressure cooker.
  • Cook the vegetabls (3-4 whistles) and remove it from fire.
  • Put cashewnut, garlic, ginger, green chilly, chilly powder, corriander powder, fennel seed,  cinnamon, cloves, bayleaf, pepper, corriander leaves and grated coconut into a mixer and grind well to make a fine paste.
  • Heat oil in a pan.
  • Add onion, curryleaves and saute till it becomes translucent.
  • Add tomato and saute well.
  • Add the masala paste into it and saute for 2 minutes.
  • Add cooked vegetables into it and mix well.
  • Add little water and let it boil for  2 -3 minutes.
  • Remove from fire and garnish with chopped corriander leaves.
Recommended Combination: Serve hot with Appam, Chappathi or Bread.